- 1 can (20 oz.) crushed pineapple in juice
- 1 pkg. pistachio instant pudding
- 1½ cups mini-marshmallows
- 1 cup whipped topping
- 1 cup chopped pecans
- Mix crushed pineapple with pistachio instant pudding.
- Add in 1½ cups mini-marshmallows.
- Fold in 1 cup whipped topping.
- Add 1 cup chopped pecans.
- Chill for an hour.
- Garnish with whipped topping.
Recipe by my heart bakes at https://myheartbakes.com/watergate-salad/
3.5.3226